Friday, 12 May 2017

Cheese saganaki ...

Not had these for some time ...

So I thought I would give it a go ...


To make them you need ...

Recipe from http://www.mygreekdish.com

Ingredients
  • 110-120g cheese (Graviera) (4 ounces)
  • Alternatively you can use kefalograviera, kasseri, kefalotyri or as a worst case  Pecorino Sardo
  • 50g flour, for dredging (1-2 ounces)
  • oil for frying (I used sunflower)
  • 1/2 lemon
I used kefalotyri - You can get it from Waitrose or Ocado online in the UK. Its already cut to size, you get two slices. So if you wish just make triangles out of each slice

Saganaki means pan, so if 'like in a curry you have a balti pan' its ideal. However I fried them in about 1.5cm of hot oil. I have been in the taverna kitchen when they are made, Its done in a wok and the oil is heated to a very hot temperature over a gas burner. I took the safer method hot oil rather than boiling ...

Instructions
  • To prepare this saganaki recipe, slice a large block of cheese (or some smaller if you prefer), approx. 10*7cm and 1,5 cm thick. If you cut the cheese thinner, the saganaki can melt into the pan.
  • Place the cheese under running water and then dredge into the flour, shaking of the excess flour. This will help the saganaki form a nice golden crust and to hold its shape when fried.
  • Into a small heavy-bottomed pan add some oil. As soon as the oil heats, add the cheese and fry for a few minutes on both sides, flipping the saganaki carefully with a spatula, until nicely colored.
  • Prepare this delicious Greek cheese saganaki recipe and serve, while still smoking hot as a delicious meze with a last minute squeeze of a lemon. Enjoy!
Tasting notes

Absolutely delicious! and a very big thumbs up from SWMBO. Junior not so sure as going through the I am not hungry/dont like that/wrong colour phase of childhood.
All it needed was a ribena type wine out of a box, and some more of that sunshine - with a blue and white paper tablecloth ...


Congrratulations to our friend from the USA who has read 458 pages of the blog overnight - Welcome and hope you enjoyed the read ...

Opening tonight

Taverna Lynhari - Skiathos town

Happy Airport friday ...

2 comments:

  1. Well you do have some interesting stories to tell.
    I am still waiting for that book to be published ....... ;)

    ReplyDelete
    Replies
    1. Yes certainly do, but have a promise to fulfill on another book idea. Just need to ensure my co author lives long enough to complete it :)

      Delete